Tomato Soup With Basil Dumplings
Tomato Soup with Basil Dumplings can be rich and chunky or creamy smooth and is loaded with a veggie rainbow for a hearty lunch or dinner. What makes this hearty soup recipe so good, are the fluffy basil dumplings! Total comfort food in a bowl, as they soak up the hot creamy homemade tomato soup.
Servings: 4
Calories: 212kcal
Equipment
Ingredients
Tomato Soup
- 2 tablespoon olive oil
- 2 brown onions coarsely chopped
- 1 shallot coarsely chopped
- 2 cloves garlic minced or 1 teaspoon bottled minced garlic
- 28 oz vegetable broth or sub chicken stock
- 1 carrot coarsely chopped
- 2 ribs celery coarsely chopped
- 1 red bell pepper coarsely chopped
- 1 tablespoon lemon juice
- ½ teaspoon sugar
- tiny dash cayenne pepper
- ½ teaspoon sea salt
- ½ teaspoon fresh cracked pepper
- 14 ½ oz can diced tomatoes undrained
Basil Dumplings
- ⅓ cup all-purpose flour
- 1 tablespoon fresh basil chopped
- ¼ teaspoon baking powder
- ½ teaspoon salt
- 1 egg
- 2 teaspoons cooking oil
Instructions
Make The Tomato Soup
- Roughly chop the rainbow of veggies; bell pepper, carrot, celery, onion, shallot, and garlic. You will be cooking and then using a blender to get them smooth, so rough chunks is fine.
- In a large dutch oven or saucepan, heat the olive oil over medium low heat, add onion, shallot, and garlic. Cook for 5 minutes, and stir until onions are tender.
- Add in vegetable broth (or chicken stock), carrot, celery, red bell pepper, lemon juice, sugar, cayenne, sea salt, and black pepper then bring to a boil.
- Decrease heat, cover and simmer for 20 minutes or until vegetables are very tender.
- Use an immersion stick blender in the pot to puree until almost smooth. You can also blend it in a regular blender or food processor in small batches, be careful the soup is hot and not to overfill the blender.
- Stir in undrained tomatoes, cook uncovered, over low heat about 10 minutes more or until heated through, stirring often.
Basil Dumplings
- Meanwhile, while the soup is cooking, in a small bowl, combine; ⅓ cup all-purpose flour, 1 tablespoon chopped fresh basil, ¼ teaspoon baking powder, and ½ teaspoon sea salt.
- In another small bowl, stir together: 1 beaten egg and 2 teaspoons of cooking oil; pour egg mixture into flour mixture; using a wooden spoon, stir until a soft, sticky dough forms. You can also make this without egg, simply use 1 tablespoon fresh chopped basil plus 1 cup Buttermilk Bisquick and water per package instructions. This saves time and makes great dumplings!
- Form basil dumplings into 1" size balls, by using 2 spoons.
- Carefully drop basil dumplings from the spoon into the hot soup. Cook for 10 minutes with the lid off, then 10 minutes with the lid of the pot on. To test if the dumplings are done, remove one and check the center, making sure they finished cooking all the way through. The basil dumplings will get puffy, and rise up a bit while cooking. You can take one out and cut it to be sure the dough is cooked through.
- Ladle the hot tomato soup bowls and basil dumplings into a bowl, and garnish with basil sprigs.
- You can make a big batch, reheat the soup in a microwave the next day or freeze leftover soup in an airtight container for up to 3 months.
Notes
Short Cut for Basil Dumplings Without Egg
Use 1 tablespoon fresh chopped basil plus 1 cup Buttermilk Bisquick and water per package instructions. This saves time and makes great dumplings!Nutrition
Calories: 212kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 1569mg | Potassium: 524mg | Fiber: 4g | Sugar: 10g | Vitamin A: 4201IU | Vitamin C: 56mg | Calcium: 86mg | Iron: 2mg